Method

To make the pickle, place 300ml water, the white wine vinegar and the sugar in a saucepan and bring to the boil. Set aside.

Boil the pearl onions in salted water for 7 mins, refresh in ice water, pop the root off each onion and squeeze out the onion from inside. This will remove the tough skin. Cut the onions in half and place in the pickle liquid. Use immediately or store in a sterilised jar to mature the flavour further.

To make the beurre blanc, reduce the wine, vinegar and shallots in a small saucepan over a medium-high heat, until nearly completely dry. Reduce the heat and add the dash of cream, before slowly whisking in the butter a cube at a time, until the mixture has emulsified and is custardy in texture. Stir in the dried seaweed and cover the pan with clingfilm. Put in a warm place to infuse.

For the baked plaice, heat the oven to 200C with a baking tray placed inside. Lay out a medium to large-sized sheet of foil, add a good glug of oil and season the fillets of fish with the crunchy salt and a good squeeze of lemon juice. Wrap the fish into a parcel. Once the fish is nicely at room temp, carefully place on the hot baking tray and bake for 4-5 mins (depending on thickness), until cooked.

Spoon the beurre blanc onto plates and lay the plaice fillets on top. Heat the samphire with the pickled onions, a small knob of butter and some of the pickle juice in a small saucepan. Plate the samphire and onions on top of the fish.